Prep 15 mins
Cook 0 mins
A great blend of flavors that goes so nicely in a sandwich! Adapted from The Nut Gourmet cookbook by Zel Allen.
- 3 large carrots, peeled, finely shredded
- 2⁄3 cup walnuts, finely ground (or pecans, or cashews)
- 8 green olives, minced
- 1 tablespoon pimiento, chopped (or roasted red pepper)
- 1 garlic clove, minced
- 1⁄4-1⁄2 cup mayonnaise (regular or vegan)
- 1 tablespoon fresh basil, chopped (or 1/2 tsp. dried)
- 8 slices whole grain bread
- Mix carrots, walnuts (or pecans), olives, pimientos, garlic in a bowl.
- Add enough mayonnaise to moisten them well and hold the ingredients together.
- Fold in basil.
- Spread each slice of bread with a little mayonnaise and place the carrot/walnut mixture on 4 of the slices.
- Top with remaining bread.
- Cut in half and enjoy!
Wow! This sandwich brought back some childhood memories from the late 50s! Same recipe with the exception, my mom added dates. Sometimes she would sub cream cheese for mayo. Hmm__MM!
DH and I recently had this for lunch and I am making it again today. Today I will bump up the green olives and since I am out of pimentos, I'll throw in 1/2 a red pepper, raw. Awesome wonderful goodness! Thanks Sharon123! Another great recipe! UPDATE: After making this several times, I thought I'd mention that now I add about 1/4 cup nutritional yeast and 2-3 Medjool dates. We love it!
There is so many tastes and textures going on in this sandwich that there is no way you can miss meat. The only difference that I made was to skip that garlic because my olives were marinated in garlic and therefore carried that flavour already. I used fat free mayo which keeps all the fat in this the good kind. Made for PAC Fall 2009.